Dishes seasoned with ginger are simply irresistible. Whether in its peppery fresh form or as spicy ground powder, this root of the ginger plant may have several therapeutic properties, such as soothing the stomach and stimulating appetite. Try adding fresh ginger to your weekly stir-fry or chopped crystallized ginger to a batch of muffins or granola.
Ginger-Steamed Fish with Troy’s Hana-Style Sauce
- 6 5-ounce portions striped bass, halibut or any flaky white fish
- 6 1/4-inch-thick slices peeled fresh ginger
- 1/4 cup minced peeled fresh ginger
- 1/4 cup chopped garlic
- 1/4 cup sesame seeds
- 2 tablespoons grapeseed oil, or canola oil
- 2 tablespoons toasted sesame oil
- 1/4 cup reduced-sodium soy sauce
- 2-3 scallions, thinly sliced, for garnish
- To prepare fish: Bring 1 to 2 inches of water to a boil in a pot large enough to hold a two-tier bamboo steamer. (If you don’t have a steamer, improvise by setting mugs upside down in a large pot and resting a large heatproof plate on top.) Put a heatproof plate in each of the steamer baskets. Place 3 portions of fish on each plate with a slice of fresh ginger on top. Stack the baskets, cover and set over the boiling water. Steam the fish for 7 minutes per inch of thickness.
- To prepare sauce: Meanwhile, combine minced ginger, garlic and sesame seeds in a small bowl. Heat grapeseed (or canola) oil in a medium skillet over medium-high heat. Add the ginger mixture and cook, stirring, until fragrant, 1 minute. Add sesame oil; allow the mixture to get hot. Add soy sauce (be careful, it will splatter a bit) and cook for 1 minute more.
- Transfer the fish to a deep platter. Discard the ginger slices. Pour the sauce over the fish and garnish with scallions.
Per serving: 270 calories; 14 g fat ( 1 g sat , 6 g mono ); 69 mg cholesterol; 6 g carbohydrates; 0 g added sugars; 29 g protein; 1 g fiber; 466 mg sodium; 698 mg potassium.
Nutrition Bonus: Selenium (74% daily value), Magnesium (31% dv), Potassium (20% dv), very good source of omega-3s